We are lucky enough to have a large plum and a large greengage tree in our garden. Cue lots and lots of yummy fruit which cannot be wasted. With the immense flapjack love I have and the glut of greengages this one was a no brainer – it worked REALLY well.
These are healthier as I’ve not added any sugar, the greengages and prunes add sweetness. I’ve reduced the butter and used part peanut butter for monounsaturated fats. The oats add wholegrain goodness.
I’m off to sit in the sun, with a cuppa and some flapjack 😉
Greengage and Prune Flapjacks
A healthier take on flapjacks that uses the sweetness from the fruit instead of sugar.
We’ve had a right plum glut this year, after making much plum jam I decided something else was needed. We love a good chutney….along with cheese, fresh salads and maybe a little wine. For me a chutney needs to be thick, fragrant and a bit spicey, so here is my take on a chutney recipe, inspired by my Sri-Lankan roots. I’ve added in some spices from the Spice Isle.
It took me flipping ages to make, but having tasted it I can say it was well worth it. A labour of love to make and a labour of love to eat.
Sri-Lanka Plum Chutney Recipe:
1 kg plums – halved and destoned
2 large cooking apples peeled and chopped
2 large onions finely chopped
4 garlic cloves crushed
250g dried prunes
500g brown sugar
1 cinnamon stick
1 heaped tsp mixed spice
1 tsp ground cardomom
1/2 tsp groound cloves
1/4 tsp cayenne pepper
575ml malt vinegar
Chop, destone and crush all the ingredients – it’s a lot of prep but put on some music and dance whilst you do it 😉
Place in a large pan and bring to the boil.
Reduce to a simmer and cook for 2 hrs or until thick enough to leave a trail when you run a wooden spoon through it. Be warned, the chutney will thicken a bit more once you put it in jars.
Keep stirring occasionally as it simmers.
Taste before potting up, add extra cayenne if wanted.
Pour into sterilised jars and seal. This will improve over time and keep for at least a year.
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.